6 eggs
1 head of lettuce
1 pimiento
1 teaspoonful of onion juice
1/2 teaspoonful of paprika
1/2 cupful of chopped boiled tongue
1 saltspoonful of salt
1 saltspoonful of pepper
Hard-boil the eggs, throw them into cold water, remove the shells, cut
them lengthwise. Take out the yolks without breaking the whites. Rub
the yolks through a sieve into a bowl, then add the tongue and all the
seasoning. If the mixture is dry add a tablespoonful or two of cream
or olive oil. Roll the mixture into balls that will fit the spaces
from which they were taken in the whites, making each ball round.
Arrange the lettuce over a platter, stand the whites in the lettuce,
and at serving time baste thoroughly with French dressing.
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